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statins decrease » statins increase (Expand search), taping decrease (Expand search), skins decrease (Expand search)
decrease statins » disease statins (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease hiv (Expand search)
limb decrease » will decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
statins decrease » statins increase (Expand search), taping decrease (Expand search), skins decrease (Expand search)
decrease statins » disease statins (Expand search)
pork processing » cork processing (Expand search), rock processing (Expand search), export processing (Expand search)
decrease pork » decrease work (Expand search), decrease or (Expand search), decrease pro (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease hiv (Expand search)
limb decrease » will decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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Article
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“... of sausages produced in Portugal, all of them are made from cut pork meat macerated with water, wine, salt...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Doctoral thesis
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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Article
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“... in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing...”
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Article
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“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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Doctoral thesis
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“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
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Bachelor thesis
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